French Onion Soup

Serves: 4
Total Time: 1 Hour 30 Minutes


  • 4 large yellow onions or
    2 (16 oz) jars Spice World Ready-to-Use Chopped Easy Onion
  • 3 Tbsp butter
  • 4 cloves Spice World Fresh and Peeled Garlic, minced or
    4 tsp Spice World Ready-to-Use Minced Garlic
  • 3 Tbsp flour
  • 1/2 cup dry white wine
  • 6 cups beef stock
  • 1 tsp Worcestershire sauce
  • 1 bay leaf
  • 3 sprigs fresh thyme or
    1 tsp dried thyme
  • Salt and freshly-cracked black pepper, to taste
  • 1 baguette loaf
  • 8 oz Gruyere or Swiss Cheese, grated
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  • To caramelize the onions, melt the butter over medium-high heat in a large stock pot.  Add onions and sauté for 30 minutes until caramelized (but not burnt), initially stirring every 3-5 minutes, then about once a minute near the end of caramelization to prevent burning.  Add garlic and sauté for 2 minutes. Stir in the flour and cook for an additional 1 minute.  Stir in the wine to deglaze the pan, using a wooden spoon to scrape up any browned bits on the bottom of the pan.
  • Add the stock, Worcestershire, bay leaf, and thyme and stir to combine. Continue to cook until the soup reaches a simmer.  Then reduce heat to medium-low, cover and simmer for at least 10 minutes.  Discard the bay leaf and sprigs of thyme.  Taste the soup and season with salt and pepper as needed.
  • To prepare the bread, preheat oven to 400°F.  While the soup is simmering, slice the baguette into 1-inch-thick pieces and arrange them in single layer on baking sheet.  Bake for 6-8 minutes, until the bread is toasted and golden around the edges.  Remove and set aside.
  • Switch the oven to the broiler.  Once the soup is ready to serve, place your oven-safe bowls on a thick baking sheet.  Ladle the soup into each bowl, then top with a baguette slice and your desired amount of cheese (I used about 1/4 cup shredded cheese for each).  Place on an oven rack about 6 inches from the heat and broil for 2-4 minutes, or until the cheese is melted and bubbly.  (Keep a close eye on them so that they do not burn.)  Remove from the oven and serve immediately while the soup is hot and bubbly.
  • Enjoy with fresh bread!
French Onion Soup